Thursday, February 3, 2011

Mediterranean Chicken

One of the places mom and I loved to visit for lunch when I was in high school was the Town Club in Hutchinson, Kansas. They served a huge green salad with shrimp and capers that I ordered almost every time we ate there. This started my life-long love of capers.

According to my Food Lover's Companion, capers are small buds that grow on bushes in the Mediterranean and parts of Asia. After they are picked, the buds are sun-dried and pickled. Translation: they're like mini green olives. We always have a jar in the fridge for cooking with fish.

This recipe opened my eyes to using them in chicken dishes and it also pushed me to buy my first shallot. Shocking, I know, but I have to admit I liked them so much, shallots might be taking up permanent residence in our kitchen along with the capers.

Mediterranean chicken, 4 servings
  • 4 chicken breasts, boneless and skinless
  • 3 Tblsp. olive oil
  • 1 lb. mushrooms (assorted or button)
  • 1 cup chicken broth
  • 3 garlic cloves, minced
  • 1 Tblsp. shallot, minced
  • 1 Tblsp. capers
  • 1 cup grape tomatoes
  • 1 Tblsp. fresh parsley, chopped
  1. Preheat oven to 200 degrees F. Heat 2 Tblsps. olive oil in oven-safe skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and cook until browned and cooked through, about 3 minutes per side.
  2. Transfer chicken to an ovenproof plate and place in oven to keep warm.
  3. Add remaining Tblsp. of olive oil to pan over medium-high heat. Add mushrooms; saute until wilted.
  4. Add chicken broth and bring to a boil, cooking until liquid reduces by half.
  5. Add tomatoes, garlic, shallot and capers, combining with mushrooms.
  6. Return chicken to pan and coat each breast with some of the sauce. Plate chicken with mushroom and tomato mixture and sprinkle with chopped parsley.
Follow the step-by-step photos in this video:


The Mom Chef said...

Shallots have a permanent place in my kitchen, while capers do not. I buy the smallest jar I can find when forced to use them. That being said, this dish looks gorgeous and may just force me to head to the store! Thanks for sharing it.

Katrina said...

I gave you a shout out on my blog today :)

ladymorgiana said...

I love the mediterranean chicken recipe ;) it must be my addiction to everything mediterranean I think ;) Thank you for kind words over Chef's Dennis blog :)

tryanythingonce said...

This chicken would be worth trying! I'm not so much a fan of capers. I had a phobia until my baby sister made pasta with capers and they weren't that bad! Shallots are one of my faves. Thank you for sharing this!


Carolyn said...

I adore capers. Such a funny little food, but so tasty. This is a great recipe!

Megan W. said...

Mediterranean flavor infused into chicken...sounds like a perfect combination to me! Thanks for sharing, this looks delicious!

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